Evaluation of the Microbiological Quality of Palm Wine Sold in Djèrègbé on the Cotonou-Porto-Novo Road

Abstract

Palm wine is a sweet and more or less fermented drink obtained from the sap of the palm oil. This wine is a favorable environment for the multiplication of microorganisms which can sometimes be the basis of food poisoning. The aim of this study is to control the microbiological quality of palm wine sold on the Cotonou-Porto-Novo road precisely in Djèrègbé. After sampling palmwine, microbiological analyses of these samples were carried out in the laboratory. The results showed that the palm wine samples contained yeast and lactic bacteria. The presence at high loads of certain microorganisms such as mesophilic aerobic germs, molds, coliforms, Escherichia coli, positive coagulase Staphylococci, and sulfito-reducing anaerobic bacteria was also observed in all products. The microbiological quality of these drinks is therefore not satisfactory. Consequently, the wines analyzed are not in conformity with the normative criteria. Thus, for proper monitoring of hygiene rules, a quality control system must be set up during the extraction, packaging and sealing of palm wine in order to enable people to consume a product of satisfactory microbiological quality.